Steak on mixed veggie rostis with rich brown gravy is a gourmet weeknight meal that is equally as good for entertaining.

Double the amount of sauce if you like. It’s really moreish and not too unhealthy either. Adding a little yoghurt makes it taste nice and creamy without having to deal with the hassle of a leftover bottle of cream!

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STEAK ON MIXED VEGGIE ROSTIS

Keyword: MAIN MEALS

Difficulty: Easy

Ready In: 1 hour

Serves: 4

Steak on mixed veggie rostis with rich brown gravy is a gourmet weeknight meal that is equally as good for entertaining.

QUICK PRINT

Ingredients

ROSTIS

2 large potatoes (i.e. Agria) (500g)
2 parsnips (300g)
2 large carrots (300g)
1 egg
2 Tbsp plain flour
50 g butter, melted (1.8oz)

VEGGIES

500 g silverbeet (1lb 2oz)
250 g green beans (8.8oz)

STEAK

4 rump, sirloin or eye fillet steaks (approximately 700g)
2 tsp olive oil

SAUCE

1 Tbsp butter
2 cloves garlic
1/3 cup red wine (80ml)
1 beef stock cube dissolved in 1 cup boiling water (250ml)
1/2 Tbsp cornflour dissolved in 1/2 Tbsp cold water
1 tsp Dijon mustard
1/4 cup plain, unsweetened yoghurt (60ml)

Instructions

PREPARE ROSTIS
Preheat oven to 220ºC (430ºF) bake. Line two oven trays with baking paper.
Scrub clean and grate potatoes, parsnips and carrots. Place grated potato in a colander and press down with paper towels to remove as much moisture as possible. Crack egg into a large bowl. Whisk in the flour and butter, then add the grated veggies. Season well with salt and pepper and stir to combine.
Shape mixture into 8 circular rostis, about 3mm thick, on the prepared trays. Bake for 35 minutes or until crisp on the outside. Switch the position of the trays halfway through cooking.
PREPARE VEGGIES
Meanwhile, roughly chop the silverbeet and trim the ends off the beans.
COOK STEAKS
Rub steaks all over with olive oil and season with salt and pepper. Heat a large frying pan over medium-high heat and cook steaks until browned all over and cooked through to your liking. I usually go for medium-rare, which is 3-4 minutes on each side. Remove steaks onto a board and cover with foil.
MAKE SAUCE
Melt butter in the pan used to cook the steak. Add garlic, cook for 30 seconds, then add wine. Simmer for 1 minute before adding stock, cornflour and mustard. Simmer for 2 minutes. Stir in yoghurt until heated through. Season to taste with salt and pepper.
In the meantime, microwave silverbeet for 3-4 minutes and beans for 1-2 minutes.
SERVE
Top rostis with silverbeet and steak. Add green beans on the side and a generous drizzle of sauce on the steak.

Recipe Notes

WINE MATCH: Try a Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use plain gluten-free flour. Use a gluten-free stock cube and ensure cornflour is gluten-free.
INGREDIENT SWAPS: The parsnips and carrots could be swapped for any type of kumara. Try spinach as an alternative to silverbeet. If you don’t want to use wine in the sauce, you can leave it out (you could replace with extra stock, but this isn’t essential).
STORING AND REHEATING: Steak and rostis are best reheated in a frying pan. Veggies and sauce can be reheated in the microwave.